From Bitter to Sweet by Andoni Luis Aduriz

TAOP Staff

Mugaritz is one of the most adventurous restaurants in the world, which requires its guests to be prepared and have an open mind in order to indulge in an unforgettable and playful 20-course experience. The team is headed by chef Andoni Luis Aduriz – widely considered the protégé of culinary pioneer Ferran Adriá. Here, he shares with us his recipe for “From Bitter to Sweet” – a dish comprised of tonka bean, pollen, and toffee. 

Tonka Bean Ice Cream

609 g fresh milk
50 g tonka bean
160 g cream
40 g skimmed powdered milk
90 g dextrose
100 g burnt lactose powder
5 g fine salt
6 g cremodan
In a pot, place the fresh milk and the tonka bean.
Bring to a boil and grind both with a hand blender.
Cover and leave to infuse for 30 minutes at room temperature.
Sieve and reserve the tonka bean milk.
In another pot, mix the milk, cream, salt, powdered milk and dextrose.
Mix all ingredients with a hand blender.
Heat to 40ºC (104ºF) and add the burnt lactose powder and the cremodan.
Continue heating to 85ºC (185°F) and continuously mix.
Leave to cool immediately in an ice bath.
Leave to mature for 12 hours before use.
Before turbinating the ice cream, it is important that it is at 4ºC (39.2ºF) to guarantee an optimal overrun (volume won by the ice cream to incorporate more air).

Pollen Hollandaise

100 ml pasturized egg yolk
12 g powdered pollen
75 g room temperature butter
1 g salt
Beat the egg yolk and reserve.
Add the room temperature butter and mix well.
Make a fine powder with the pollen and mix all ingredients in a Vitamix.
Reserve in a pastry bag in the fridge.

Toffee Cream

250 g mollasses
75 g liquid cream
In a pot, mix both ingredients.
Bring to a gentle boil and mix until a heavier texture is acquired.
Remove from heat and cool.
Reserve in a pastry bag in the fridge.


To Plate

40 g Tonka Bean Ice Cream
10 g Pollen Hollandaise
20 g Toffee Cream
Fresh pollen powder
Flowers from the garden

At the base of the dish, place a small quenelle of the tonka bean ice cream.
With the help of the pastry bag, cover half of the quenelle with the cold hollandaise and the other half with the cold toffee.
Cover with the ingredients with fresh pollen powder.
Finish by covering the entirety with flowers.


Mugaritz/José Luis López de Zubiría

From Sweet to Bitter by chef Andoni Luis Aduriz of Mugaritz in San Sebastian, Spain. © Mugaritz/José Luis López de Zubiría


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